Commercial fishermen say rules and regulations to keep their industry sustainable make it tough to survive, but they lesser-known fish will catch on.

Dogfish, red fish and pollock aren't as well known as lobster and haddock, but the Gulf of Maine Research Institute is hoping these fish will grow in popularity with consumers.

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The restaurant Five Fifty-Five is one of a dozen restaurants taking part in a summer-long program called Out of the Blue. The restaurants are serving lesser known, underused fish.

"It's just a really quality fish that consumers should know more about," said chef Matt GInn.

Fishermen said they see these fish all the time but aren't worth hauling in.

"If you could go get 4,000 pounds of dogfish a day -- which I think you are allowed -- and get a dollar a pound, I mean that's good pay. If there's a market for it, but it's not really worth it at 14 cents," said fishermen Justin Libby.

By creating a buzz around these so called underutilized fish, the mission of Out of the Blue is to create a market for the fish so fishermen can diversify their catch.

"It's happened before, and it will happen again. It happened with monkfish, which was considered a trash fish, and then Julia Child declared that it was wonderful, and the next thing you know, they're over-harvesting it," said sustainable seafood program manager Jen Levin.

"I guess we like to say, there are many fish in the sea. There are a lot of different products we can harvest, sustainability from the Gulf of Maine region. It's not just about cod, not just about haddock," Levin added.

Fishermen said to survive they need to broaden their catches, and by reeling in different kinds of fish, they may be able to continue paying the bills.

"A lot of these ground fishermen have these boats, and expenses and they can't go fishing because they don't have quota, so one of the answers would be something like this," said Libby.